Bold flavours, simple ingredients and a sizzle as the steak hits the pan – sometimes, that’s all it takes to elevate an evening.

A perfectly pan-fried steak needs a wine that’s equally confident, and Seaward Cabernet Sauvignon is absolutely ready for the job. With ripe blackcurrant and blackberry, hints of cedar spice and polished oak – it’s the kind of red that steps up to the plate and sets the stage for a meal that wows. The steak arrives juicy and rich, with golden, caramelised edges that seem made for the wine’s dark berry depth and lively balance.

Then comes the mint chimichurri – a bright, herbaceous lift that cuts through the meat’s depth and makes you reach for another bite immediately. Golden roasted potato wedges, crisp on the edges and fluffy inside, round out this easy yet deeply satisfying dinner. The wine keeps pace with every bite, its acidity bringing freshness that makes the richness feel lighter than it has any right to be. A feast that’s unfussy, flavourful and unmistakably satisfying.

Pan-fried Steak with Mint Chimichurri

Ingredients: (serves 4)

For the mint chimichurri:

1 x 20 g punnet mint leaves (stalks discarded)
1 x 20 g punnet Italian parsley
1 x 20 c punnet coriander leaves (or more parsley)
1 green chilli, roughly chopped
1 tsp dried origanum
1 small clove garlic
15-30 ml (1-2 Tbsp) red wine vinegar or apple cider vinegar
about 80 ml (1/3 cup) extra virgin olive oil
salt & pepper, to taste

For the steak:

4 matured steaks of your choice (sirloin/rump/etc)
salt & pepper, to taste
30 ml olive oil
roasted potato wedges, to serve

Method:

Prepare the chimichurri: To a blender or food processor bowl, add all the ingredients and pulse to create a drizzle consistency sauce that is not too chunky but not turned into a puree. Taste and adjust seasoning, if needed. Cover and refrigerate until ready to use.

Prepare the steak: Remove the steak from the refrigerator (to come to room temperature) and season the steak on both sides with salt & pepper an hour before you want to cook it. Heat an iron skillet to smoking point, then add a little oil and fry the steak on both sides to your liking (about 3 ½ minutes a side for medium rare, depending on the thickness of the meat). Remove from the pan and leave to rest. Carve into slices and drizzle with the chimichurri, served alongside freshly roasted potato wedges.